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Foods (Basel, Switzerland)|June 27, 2024
Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese CommunityWenfan Cao, Stéphanie Passot, Françoise Irlinger, et al.Metabolic Engineering|March 9, 2024
Revealing the dynamics and mechanisms of bacterial interactions in cheese production with metabolic modellingMaxime Lecomte, Wenfan Cao, Julie Aubert, et al.Journal of Agricultural and Food Chemistry|July 20, 2021
Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard CheeseWenfan Cao, Julie Aubert, Marie-Bernadette Maillard, et al.Pageof 1